I am always looking for easy cold weather recipes that will also leave our family with a ton of left overs. This recipe is easy to do and you can modify it several ways. So have fun with it! Cut the recipe in half if you have a small family or a family that doesn’t eat like mine. :).

Ingredients:

2 lb ground turkey (or ground beef)

1 tbsp of bacon fat

1 onion diced

1 tbsp pepper

Sea salt to taste

1 tsp nutmeg (optional)

1 tsp paprika

1/2 tbsp basil

1 tsp oregano

2 cups chopped mushroom

3-4 gloves garlic chopped

Topping:

4 large yellow sweet potatoes peeled (or use cauliflower mash)

2 tbsp coconut butter

1/4 c almond milk

1-2 tsp pepper

Sea salt to taste

Start by boiling the peeled sweet potatoes. In a large sauce pan use bacon fat to saute the diced onion then add garlic. Cook until onion is translucent then add ground turkey and spices. Cook the turkey half way and then Add mushrooms and salt and add more pepper if needed. Taste the meat mixture to make sure it has a rich flavor. Drain some of the liquid from the meat mixture and pour into a 10″x12″ baking dish. Mash the sweet potatoes with the coconut butter and almond milk. Add pepper and salt and whip with a whisk. Spoon the mixture over the meat mixture and bake for 20-25 minutes at 400 degrees. Serve with a salad or your favorite vegetable. This is a very large meal!

I came across a recipe for sweet potato enchiladas and had to try it. I have yet to conquer a good paleo tortilla. If you have a good easy recipe with a tasty end result Please share with me. In the original recipe you are suppose to roll the sweet potatoes and we decided to make a layered casserole. I know it sounds a little strange, but trust me, this is delicious! I used cheese for this recipe but if you are strict paleo you can leave it out. Original recipe from : HERE Prep time is 1 1/2 hour (less if you have the shredded chicken already prepared). Bake time 35 minutes 375 degrees or until hot and bubbly. Serves 6-8 people Ingredients:

Boil a whole chicken for at least 60 minutes or until the legs start to fall off. 3 to 4lb chicken will take just over an hour. Put onion, celery and peppercorn in with the chicken if you want to savory stock (highly recommend) to save for cooking. You can boil a chicken and save the meat in the refrigerator the day before.

Peel your sweet potato and using a mandolin slice lengthwise to get large pieces of potato. If you don’t have a mandolin, get one! HERE OR buy it at a local kitchen supply store. Mine was $19.99 so don’t go crazy. Using a very large skillet add 1 tsp of oil and place several slices of sweet potato cooking each side until soft but not crispy! Put cooked slices on a paper towel and repeat until you have at least 4 layers of potatoes in between paper towels. I added more coconut oil after each batch of slices cooked. Set aside.

Chicken:

Take your chicken out and drain your stock into a bowl or container. Carefully remove all the meat from the bone minus the skin and place in a bowl. Shred the chicken with a fork and Add your roasted chopped poblano chili’s. I roast the chili’s on my gas burner and wrap in a paper towel to remove the skin. Be sure and remove seeds and veins. It is fast and easy to do. You can also put them under your broiler in the oven.

Now for the fun! In a 9×12 glass pan, or oven safe pan of your choice the same size, start layering your ingredients. Start with your sauce then sweet potato. Add a layer of chicken with cheese and repeat the layers at least three times. End with a layer of sweet potato and sauce or sauce and cheese. Bake 375 degrees for 35 minutes or until hot and bubbly.

I invited a few people over to a paleo cooking afternoon for Sunday Dinner. Feast your eyes on what we accomplished. I will be posting the recipes this week starting with the Enchilada Cassarole. We had a great time in the kitchen and learned a few new tricks and recipes.

Ask your butcher to “pocket” your baking chops. If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, cast iron skillet over medium-high heat. Add oil and chicken skin side down, cook until browned, about 5 minutes. Flip chicken, add 1 cup stock and 1/2 teaspoon salt. Nestle cauliflower around the chicken and bring to a boil. Add garlic, olives, lemon wedges, and thyme. Transfer skillet to oven. Roast, stirring cauliflower halfway through, until cauliflower is tender and chicken is cooked through, about 30 minutes.If you like you can thicken the sauce by returning the skillet to the stove. Mix of 1 tsp arrowroot flour starch with 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce.